Chiles and allspice give a punch of flavor to this creamy, spicy pumpkin bisque. The soup gets a jump-start from canned pumpkin, but feel free to use freshly-cooked and pureed pumpkin. Cooked and pureed butternut or Hubbard squash may be substituted for the pumpkin. You may also cut back on the chiles to suit your tastes, but do use some. It makes a difference.
Spicy Pumpkin Bisque Recipe
1-1/2 teaspoons dried ground small red chiles such as Piquins
1 large onion, chopped
2 cloves garlic, chopped
1 Tablespoon butter or margarine
1 (16 ounces) can pumpkin puree (or homemade)
4 cups chicken stock
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1 cup half-and-half or light cream
1/4 cup dry sherry wine
Saute the onion and garlic in the butter until they are soft and transparent.
Add the pumpkin, stock, chile pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth. (Alternatively, use an immersion blender and pulse until smooth.)
Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.
Yield: 4 servings
The Author says: “Calabaza is a very popular pumpkin-like squash that appears in many Caribbean recipes, including soups such as this one from Barbados. The Caribbean pumpkin is much smaller than those we carve for Halloween. Cooked and pureed butternut or Hubbard squash can be substituted for the pumpkin; although the taste is slightly different, it is still delicious.”–Dave DeWitt and Nancy Gerlach
Recipe Source: The Whole Chile Pepper Cookbook by Dave DeWitt and Nancy Gerlach (Little, Brown & Co)
Reprinted with permission.
Spicy Pumpkin Bisque Recipe Photo ©2019 Richard Dudley